Les Dames d'Escoffier Annual Dinner and Induction Ceremony
The Rosewood Mansion on Turtle Creek
November 6, 2016
4:00 pm ~ The November Board Meeting
Shepard King Suite
4:30 pm Annual Business Meeting and Induction
Shepard King Suite
5:30 pm Hors d'oeuvres and Sparkling Wine
6:00 pm Escoffier Dinner
August Escoffier “King of Chefs” 1846-1935
Auguste Escoffier, ” The King of Chefs,” was born in the Riviera town of Villeneuve-Loubet, France in 1846 and his career in cookery began at the age of 12 when he entered into apprenticeship in his uncle’s restaurant, in Nice. Escoffier was the first great chef who worked directly for the public throughout his entire career and he is well-known for his contributions to the aesthetics of gastronomy, and, the revolutionary changes he made in upgrading the culinary arts.
Before Escoffier’s time, the cuisine was very excessive — overly complicated recipes, extravagant dinners, sauces and garnishes that disguised main ingredients nearly beyond recognition. Escoffier developed a new gastronomic philosophy, by highly refining the simplicity in dining and establishing sanitation standards in the kitchen.
Escoffier promoted the belief that food service professionals at all levels should be dedicated to improving their skills and general knowledge through education. He wrote numerous articles and books on cookery, the most famous of his works are Le Guide Culinaire and A Guide to Modern Cookery.
The Formation of the Escoffier Society
In 1936, approximately a year after the death of Auguste Escoffier, members of the American Culinary Federation in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master at the Waldorf-Astoria Hotel on March 30, 1936 in New York City. Dining rules required silence during dinner so guests could focus on the dish at hand without distraction. Because members of Les Amis d’Escoffier met as equals and, ultimately, women were invited to Les Amis dinners in the 1950s.
There was a single restriction on the menu – one dish was to come directly from Escoffier’s repertoire, and one from the chef’s own.
Our 2016 Annual Dinner at the Rosewood Mansion will follow this tradition of the two dishes as well as our own tradition of conviviality and conversation.